四川麻辣火锅莲藕土豆
A classic Sichuan hotpot featuring tender lotus root slices and potato chunks in a fiery, numbing broth. This beginner-friendly recipe brings the authentic flavors of Chengdu street food to your table, perfect for summer gatherings.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
chicken or vegetable broth
Doubanjiang (fermented chili bean paste)
dried red chilies
soaked in warm water for 10 minutes
Sichuan peppercorns
garlic
minced
ginger
sliced
scallions
cut into 2-inch pieces
soy sauce
sugar
lotus root
peeled and sliced into 1/4-inch rounds
potatoes
peeled and cut into bite-sized chunks
tofu
firm, cubed (optional)
enoki mushrooms
trimmed (optional)
vegetable oil
Sichuan chili oil
optional, for extra heat
salt
In a large pot, heat vegetable oil over medium heat. Add doubanjiang and stir-fry for 1-2 minutes until fragrant and oil turns red.
Add dried chilies (drained), Sichuan peppercorns, garlic, ginger, and scallions. Stir-fry for another minute.
Pour in the broth, soy sauce, sugar, and chili oil (if using). Bring to a boil, then reduce heat and simmer for 15 minutes to develop flavors.
Add lotus root and potato chunks. Simmer for 10-15 minutes until vegetables are tender but still slightly crisp.
Add tofu and enoki mushrooms (if using). Cook for 2-3 minutes more. Season with salt to taste.
Serve hot. Garnish with extra scallions if desired.
Cooking Tips